date:Jan 29, 2019
onstrated that field-grown cassava plants overexpressing a combination of plant genes can accumulate significantly higher concentrations of both iron and zinc. The elevated mineral levels of the 'biofortified' cassava storage roots are retained after processing into common foodstuffs and are nutritionally available at levels that could have a significant impact on the health of cassava-consuming populations in West Africa.
This work showed us that it is possible to raise the iron and zinc conte